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Raspberry Cheesecake French Toast Casserole Recipe

Raspberry Cheesecake French Toast Casserole Recipe
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★★★★★

5.1 from 22 reviews

This Raspberry Cheesecake French Toast Casserole is a decadent and comforting breakfast dish perfect for family gatherings or a special weekend treat. Layers of cubed French bread, creamy sweetened cream cheese, and fresh raspberries are soaked overnight in a rich egg and milk mixture, then baked to golden perfection. The result is a custardy, flavorful casserole with a balance of tangy berries and creamy cheesecake goodness, topped with optional powdered sugar and maple syrup for an extra touch of sweetness.

Ingredients

Scale

Bread and Fruit

  • 12 cups cubed French bread (about 1 large loaf)
  • 2 cups raspberries (fresh or frozen)

Cream Cheese Mixture

  • 8 ounces cream cheese, softened
  • 1/3 cup sugar

Custard Mixture

  • 10 large eggs
  • 1 2/3 cups milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

For Serving

  • Powdered sugar (optional)
  • Maple syrup (optional)

Instructions

  1. Prepare the baking dish: Use cooking spray to grease the bottom and sides of a 9×13-inch pan to prevent sticking; set it aside.
  2. Cube the bread: Cut the French bread into 1 1/2-inch cubes until you have about 12 cups. Place about two-thirds of these bread cubes evenly in the bottom of the prepared pan.
  3. Make the cream cheese mixture: In a small bowl, combine the softened cream cheese and 1/3 cup sugar, stirring until smooth and creamy.
  4. Add cream cheese dollops: Spoon dollops of the cream cheese mixture over the first layer of bread cubes; spreading is not necessary as the dollops will melt during baking.
  5. Layer raspberries and remaining bread: Sprinkle the raspberries evenly over the cream cheese layer, then add the remaining bread cubes on top. Set the assembled casserole aside for the next step.
  6. Prepare the custard mixture: In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, and vanilla extract until fully combined and smooth.
  7. Combine custard and bread: Pour the egg mixture evenly over the bread layers in the baking dish. Gently press down the bread cubes so they absorb the custard liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight to allow the flavors to meld and the bread to soak up the custard.
  8. Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C).
  9. Bake the casserole: Remove the casserole from the refrigerator, uncover it, and bake for 45 to 50 minutes, or until the internal temperature reaches 160°F and the top is golden brown and set.
  10. Rest and serve: Remove the casserole from the oven and let it rest for a few minutes. Optionally, dust with powdered sugar and serve with maple syrup for extra sweetness.

Notes

  • Use day-old or slightly stale French bread for best absorption without becoming too soggy.
  • Fresh raspberries add the best flavor, but frozen raspberries can be used if thawed and drained.
  • The casserole can be assembled the night before for easy morning preparation.
  • If desired, substitute milk with half-and-half or cream for a richer custard.
  • Keep an eye on the baking time as ovens vary; the casserole is done when it reaches an internal temperature of 160°F and is golden on top.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Nutrition

Keywords: raspberry cheesecake french toast casserole, baked french toast, raspberry breakfast casserole, cream cheese french toast bake, make-ahead breakfast casserole

Find it online: https://cheframiflavor.com/raspberry-cheesecake-french-toast-casserole-recipe/